from Philippines
Leche Flan
Silky Filipino caramel custard — the crown of the fiesta table
a note before you start
Denser than crème caramel, sweeter than a lullaby.
the market
Grocery
list.
Quantities scale live as you change the servings dial (bottom right).
- 0110 pcsEgg yolks
- 021 can (14oz)Sweetened condensed milk
- 031 cupEvaporated milk
- 041 tspVanilla extract
- 05¾ cupGranulated sugar (for caramel)
- 062 tbspWater
now, the cooking
One step at a time.
Step 1 of 6· 8 min
Caramelize
In an 8-inch round pan on the stove, melt sugar with water over medium heat. Swirl (don't stir) until deep amber. Immediately pour to coat the bottom. Let harden.
Step 2 of 6· 3 min
Blend the custard
Gently whisk yolks, condensed milk, evaporated milk, and vanilla. Do NOT froth — you want a smooth mirror.
Step 3 of 6· 2 min
Strain twice
Pour through a fine sieve into the caramel-lined pan. Strain once more if you're feeling perfectionist.
Step 4 of 6· 55 min
Steam bath
Cover with foil. Set the pan in a larger dish, add hot water halfway up. Bake at 325°F for 55 minutes until just set but jiggly at center.
Step 5 of 6· 240 min
Chill overnight
Cool, then refrigerate at least 4 hours (overnight is ideal). This is not optional.
Step 6 of 6· 2 min
Flip
Run a knife around the edge. Invert onto a lipped plate. The caramel will pool around it like a moat.
chef’s tip
“Straining is the difference between silky and grainy. Strain twice.”